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| Grilling | Indirect Grilling | Smoking | Broiling | Oven Roasting | Skillet-To-Oven | Skillet Cooking | Stir-Fry | Braising | Stewing | Sous Vide | Pressure Cooking |
Basics
This is a slow-cooking method, similar to braising, with the key difference being the beef is covered in liquid. Stewing is best done in a heavy stockpot or Dutch oven on the stovetop or in the oven, or in a slow-cooker.
CUT & DREDGE
Whether you're using pre-packaged cubes or cutting your own, aim for cubes about 1-inch square. Many stew recipes call for dredging the beef in seasoned flour before browning.
BROWN THE BEEF
Heat a drizzle of oil in the pan over medium heat and brown the meat on all sides, and drain (unless your recipe says to leave the drippings). You may need to work in batches if using a smaller pan. If you're using a slow cooker, transfer it over.
ALL TOGETHER NOW
Depending on your recipe, now's the time to add seasonings, vegetables and liquid — such as beef broth, wine, beer, juice or even water. Bring the liquid to a boil, then reduce heat to low and cover with a tight-fitting lid.
SIMMER & STEW
Follow your recipe for timing guidelines. Don't lift the lid — unless your recipe calls for adding vegetables or other ingredients later on. You’ll know it’s done when the beef is fork-tender.
Chef Tips
Recipe
Fill your house with the aroma of slowly cooked beef stew. The hearty combination of beans, beef and tomatoes will satisfy any hunger.
Try this classic recipe today. Beef Cross Rib Roast is slow-cooked with barley and vegetables for a delicious soup that will feed a crowd.
Use Stew Meat to try something new. This Indian-Spiced Beef Stew will take your taste buds on a worldly journey with unique flavors.
Warm up a cold day with this homemade version of alphabet soup filled with Ground Beef, beans and vegetables.
